Friday, August 17, 2012

I’ve been wanting to post this steak pizzaiola recipe for a
while now, but was bidding my time, waiting for those perfectly ripe
late-summer tomatoes before trying it.

Of course, those have been available
around here for many weeks, but every time I’d buy some, I’d quickly use them
on sandwiches, salads, etc., before getting to make this great dish. Hey, a BTL
can be very seductive.

Well, I’m happy to announce I was finally able control my
will power, and saved enough for a beautiful bowl of concasse, which
is the soul of this superb sauce. Speaking of concasse – which is nothing more
than a fancy French culinary term for peeled, seeded, and chopped tomatoes – I’ll be posting a video for how to do those on Tuesday, so stay
tuned.

Like virtually every recipe we post, there are hundreds of
ways to make pizzaiola; from versions featuring slowly braised tough cuts, like
chuck or rump roast, to quickly seared tenderloin medallions, like I used here.
The one thing most people agree on is that you should, if at all possible, use
really fresh, very sweet, vine-ripened tomatoes.

Having said that, this would work with some finely chopped,
canned San Marzano tomatoes in a pinch. I also encourage the use of both dried
and fresh oregano, which I think work great together in this quick sauce. Anyway, I
really hope you have access to some beautiful tomatoes, and that you give this
steak pizzaiola recipe a try soon. Enjoy!

I like this version and intend to give it a try.Your readers might be interested to know that the word "pizzaiolo" means Pizza Maker, which makes this dish "Beef Cooked Pizza Style". The hidden cheese is entirely appropriate even though I've never seen it done.

Here in Italy, every grandmother in the south has her own version. Your readers might like to experiment by adding a few olives (green or black) or capers or substituting basil. California pizza eaters should resist the urge to add pineapple, avocado, alfalfa sprouts, or any soy product.

Another delicious recipe. To appease my doctor I may try this with chicken instead which will no doubt be slightly less awesome than with a marvelous piece of tenderloin but what can you do. With chicken would you suggest tweaking the seasoning at all or just go with it as is?

Chef John, I confess that while I check your site everyday, I haven't watched many of your videos since I switched to a vegan diet. But, I watched the "Tomato Concasse'" and was inspired to follow up with the "Steak Pizzaiola."

You, sir, are a gem ... a true treasure. I'd forgotten how much fun you are, and what pleasures you give.

Thank you! I won't be making this any time soon, but I will be watching again ... because I enjoy your work.

... neither my husband nor I care for mushrooms, yet they seem like a major component. Is there something that could be substituted, or could they be left out without drastically affecting the final product?